Ingredients
Scale
- For the Chicken:
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- For the Creamy Sauce:
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 tablespoon fresh herbs (like parsley and thyme)
- For the Herby Potatoes:
- 500g potatoes, diced
- 2 tablespoons butter
- 1 tablespoon mixed herbs
- For the Veggie Medley:
- 2 carrots, sliced
- 1 zucchini, sliced
- 1 bell pepper, chopped
Instructions
- Prepare the chicken: Marinate the chicken breasts with olive oil, salt, and pepper for 30 minutes.
- Grill the chicken: Heat the grill to medium-high and cook the chicken for 6-7 minutes per side until fully cooked.
- Make the creamy sauce: In a saucepan, sauté garlic, then add heavy cream and herbs. Simmer for 5 minutes.
- Cook the herby potatoes: Boil the diced potatoes until tender, then toss with butter and mixed herbs.
- Prepare the veggie medley: Sauté the carrots, zucchini, and bell pepper in a pan until tender-crisp.
- Serve: Plate the grilled chicken with the creamy sauce, herby potatoes, and veggie medley.
Notes
Ensure chicken is grilled to an internal temperature of 75°C for safety. Adjust herbs based on preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 25g
- Protein: 35g